Sweet Potato Pecan Pie Recipe (Graham Cracker Crust)

Heat the oven to 175°C / 350°F. Place the graham cracker crust on a baking sheet for easy handling.

In a bowl, whisk together mashed sweet potato, 1/4 cup melted butter, margarine, cinnamon, vanilla, nutmeg, and salt until smooth.

Beat in 1 egg just until combined, then spread the mixture evenly into the crust.

In a second bowl, mix 1 egg, dark corn syrup, and brown sugar. Stir in 2 tbsp melted butter, then fold in the pecans.

Slowly pour the pecan mixture over the sweet potato layer so the two layers stay nicely defined.

Bake for about 55 minutes, until the center is mostly set with a slight jiggle. Cool at room temperature for about 1 hour before slicing.